Lamb Spare Ribs

The Back Story

Molasses Braised Lamb Spare Ribs with Sea Salted Duck Fat Fries



2 racks lamb ribs cut each cut into half

4 cups beef broth

1 yellow onion small diced

2 ribs celery small diced

3 tablespoons roasted garlic, minced

1 cup sweet red  wine

1 small diced jalapeno

1 teaspoon crushed red pepper

1 herb bundle

1 pinch cayenne

¼ cup pepper jelly

¼ cup blackstrap molasses

8 ounces sweet smoky barbeque sauce

1 tablespoon salt

1 tablespoon pepper

2 tablespoons olive oil


2 large sliced russet potatoes

½ gallon duck fat

1 tablespoon sea salt

1 tablespoon minced chives



1.    evenly rub ribs with salt and pepper

2.   in high-heated oiled pan, sear both sides of short ribs

3.   reduce heat to high-medium

4.   add onion, celery and garlic, jalapeno, cayenne, red wine and crushed pepper

5.    when vegetables brown, add beef broth and herb bundle

6.   braise on low simmer for about 3 hours

7.   remove ribs from liquid and drizzle with bbq, molasses and pepper jelly


1.    preheat duck fat to 350 degrees

2.   submerge fries until they are golden then transfer to blotting paper

3.   toss in sea salt

4.   garnish with chopped chives

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Broussard's | @

Broussard’s first opened its doors in 1920, when an eminent local chef, Joseph Broussard, married Rosalie Borrello. The couple moved into the Borrello family mansion on Conti Street (built in 1834) where the restaurant now stands. Until they both passed in 1966, the Broussards occupied the apartment above the restaurant. The couple worked tirelessly to create and improve the five-star, family-run restaurant that still lives on. At his restaurant, Broussard combined the excitement of... (full profile)

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